Dr. Tina Marcantel
4-6 cups baby romaine lettuce (cleaned and chopped) 1/2 cup pecan pieces
1/2 onion (chopped) 2 cloves garlic (chopped)
2 tablespoons raspberry vinaigrette salad dressing seasoning to taste
(I use Drew’s–no sugar)
Lightly sauté onions and garlic in pan sprayed with canola oil. Mix with lettuce, pecans, and dressing. Serve warm.